MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Caramelized Onion & Potato Breakfast Casserole
Categories: Potatoes, Vegetables, Cheese, Dairy, Pork
Yield: 8 Servings
4 c Sliced golden potatoes; 1/8"
1/4 " thick
1 tb Olive oil
2 oz Pancetta; chopped
3 c Thin sliced sweet onions
Butter
6 lg Eggs; lightly beaten
1/2 c Milk
1 c Shredded Gruyere or
- Emmenthal cheese
1 ts Salt
1 ts Snipped fresh rosemary
1/2 ts Ground black pepper
In a large saucepan cook potatoes, covered, in boiling
lightly salted water about 5 minutes or until slightly
tender but still firm. Drain; set aside. In a large
skillet heat olive oil over medium-high heat. Add
pancetta; cook until lightly browned. Using a slotted
spoon, remove pancetta, reserving drippings in skillet.
Set pancetta aside. Add onions to skillet. Cook and stir
over medium-low heat about 20 minutes or until lightly
browned and very tender. Remove from heat. Carefully stir
potatoes and pancetta into onions in skillet.
Lightly butter a 2 quart rectangular baking dish. Spread
potato mixture into prepared dish. In a medium bowl whisk
together eggs and milk. Add cheese, salt, rosemary, and
pepper; stir until well mixed. Pour evenly over potato
mixture in baking dish.
Set oven @ 350ºF/175ºC.
Bake, uncovered, for 45 to 50 minutes or until golden and
a knife inserted in the center comes out clean. Let stand
for 15 minutes before serving.
MAKE-AHEAD: Prepare as directed. Cover; chill for at least
4 hours or up to 24 hours. Set oven @ 350ºF/175ºC.
Bake, uncovered, for 45 to 50 minutes or until golden and
a knife inserted in the center comes out clean. Let stand
for 15 minutes before serving.
Makes: 8 servings
Better Homes & Gardens | April 2016
MM Format by Dave Drum - 12 April 2016
Uncle Dirty Dave's Archives
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